Strawberry Pecan CakeUser Submitted Recipe
1 white cake mix
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 cup vegetable oil
4 large eggs
1 cup angel flake coconut
1/2 cup milk
1 cup frozen strawberries in syrup (32 oz. container equals about 1 cup of strawberries once mashed and strained). Mash and strain thawed strawberries but reserve a cup of the syrup and discard the rest of the syrup.
1 cup pecans, chopped
Cream Cheese Frosting Ingredients:
1/4 cup unsalted butter
1 (8 ounce) package cream cheese (room temp)
1 teaspoon vanilla
3 cups powdered sugar
Mix dry cake mix with dry strawberry flavored jello. Add oil, eggs, coconut, and milk; and beat until well blended. Stir in mashed strawberries and pecans. Bake in 3 generously greased and floured 9-inch round layer pans at 350° for 25-35 minutes, or until cake tests done. Brush cooled layers with reserved juice (1-2 tablespoons per layer) and let set for about 15 minutes to allow cake to absorb syrup. I use a Cream Cheese Frosting for this cake (one of my favorite frostings).
In a large bowl, cream 1/4 cup of butter with cream cheese. Add powdered sugar, mixing first by hand until sugar is blended. Then add vanilla and mix with electric mixer until smooth and creamy.